Demi Chef De Partie -Banquets at Accor

Nairobi, , Kenya -

Full Time

Start Date

Immediate

Expiry Date

03 May, 26

Salary

0.0

Posted On

02 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Quality Control, Hygiene Standards, Timely Service, Mise En Place, Plating, Team Supervision, HACCP Adherence, Stock Rotation, Portion Control, Inventory Checks, Culinary Arts, Banqueting Operations, A La Carte Service, Leadership Development

Industry

Hospitality

Description

Company Description "Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS" Job Description To assist the Chef de Partie in managing a designated kitchen section, ensuring high standards of food preparation, quality, hygiene, and timely service, while developing technical and leadership skills in a professional kitchen environment. Food Preparation & Service Assist the Chef de Partie in the daily operation of the assigned kitchen section. Prepare, cook, and present dishes according to approved recipes and presentation standards. Ensure mise en place is prepared accurately and on time for service. Support smooth service during peak periods in both à la carte and banqueting operations. Operational Support Follow instructions from the Chef de Partie and Sous Chef to ensure efficient kitchen workflow. Assist in plating and service execution, maintaining consistency and quality. Adapt to menu changes, guest dietary requirements, and special requests. Teamwork & Development Supervise and guide Commis Chefs and kitchen assistants when required. Support training of junior staff on basic cooking techniques and hygiene standards. Promote teamwork, discipline, and a positive working environment. Hygiene, Health & Safety Adhere strictly to food safety, hygiene, and HACCP standards. Ensure correct food storage, labeling, and stock rotation (FIFO). Maintain cleanliness and organization of workstations, equipment, and kitchen areas. Cost Control & Stock Handling Minimize food waste through proper handling and portion control. Assist in stock requisitions, inventory checks, and daily usage reporting. Report shortages, damages, or equipment issues promptly. Qualifications Certificate or Diploma in Culinary Arts or Professional Cookery. Minimum 1–3 years’ experience in a professional kitchen. Experience in the same role in a hotel or reputable restaurant. Exposure to à la carte and/or banqueting operations is an advantage. Additional Information Your team and working environment: Tight-knit and team oriented. Hard-working, engaging and inclusive. Attention to detail and hygiene Well organised and autonomous Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The role involves assisting the Chef de Partie in managing a designated kitchen section, focusing on high standards of food preparation, quality, and timely service delivery for both à la carte and banqueting operations. Responsibilities also include supervising junior staff and ensuring strict adherence to hygiene and safety protocols.